Keto Coconut Chutney

Vegetarian

Dips

Vegetarian

VISIT ORIGINAL RECIPE

Fat (g) / Serving

49.44 Net carbs (g) / Serving

Protein (g) / Serving

Servings

1

10.02

4.79 Ingredients

Ingredients	Grams	Net Carbs	Protein	Fat
100 grams Coconut meat	100	6.23	33.49	6.23
10 grams Ginger	10	1.58	0.08	1.58
1 pc Green Chili	5	1.47	0.86	1.47
1 Tbsp Coconut Oil	14.3	0	14.3	0
1 Tsp Curry Leaves Chopped	4.2	0	0	0
0.5 Tsp Mustard Seeds	2.1	0	0	0
1 pc Dried Red chili	5	0.75	0.71	0.75
Salt to Taste	0	0	0	0
a pinch Hing or Asafoetida optional	0	0	0	0

Directions

Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing. Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well Eat with keto dosa.